Coconut Curry Instant Noodle Soup

Name: Coconut Curry Instant Noodle Soup
Prep time: 3 min
Cook time: 7 min
Total time: 10 min
Yield: 1 serving
Ingredients: 85g Instant noodles; 100g Coconut milk; Curry powder; 50g Egg; 40g Spinach; Soy sauce; Cooking oil

€1.90 / serving€1.90 total1 serving10 minbeginner

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Steps

1
Fry 1 teaspoon curry powder in 1 teaspoon oil for 30 seconds in a pot.
2
Add the coconut milk and 300 ml water, then bring to a simmer.
3
Add the noodles and cook for 3 minutes, stirring in the spinach for the last minute.
4
Season with soy sauce and serve topped with a halved boiled egg.

Easy substitutions

No Coconut milk?

Try Milk plus a spoon of peanut butter.

Storage & leftovers

Best fresh, because noodles soak up the broth. Refrigerate leftovers for up to 1 day and reheat until boiling.

Student tip

Freeze the rest of the coconut milk can in an ice-cube tray, so each portion is ready for next time.

Prices are estimates and vary by shop and location. Recipe content is user-submitted and not reviewed for allergens or dietary accuracy — check ingredients yourself before cooking.